Cooking on the cheap shouldn't mean minute rice and buttered pasta every night. With a little creativity and a little planning, Gabriella Paiella shows us how to make the most of a tight budget -- without sacrificing flavor or variety.
Today: Before she passes on the Broke Kitchen torch, Gabriella shares some of her favorite posts.
No, I haven't suddenly come upon a windfall of money. I won't be leaving you to lounge elegantly on a waterbed filled with Dom Pérignon while Bradley Cooper spoon-feeds me truffle risotto. I'll still be making potfuls of rice and beans, roasting root vegetables, and lazing on the couch in leggings while my boyfriend watches me shotgun a pizza.
In two weeks, you'll be in Catherine Lamb's capable hands. But before I go, I wanted to give you a roundup of my favorite tips from My Broke Kitchen's glory days.
Toast for dinner makes you feel like a grown-ass person without having to do any work. Plus, you don't have to use utensils.
Do you have a favorite My Broke Kitchen article? Let's reminisce in the comments!
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).